Welcome to my crazy world of real food cooking ...

Eat Food. Not too much. Mostly Plants. -- Michael Pollan

I wish I could take credit for that because I think it sums up how we should eat. Simply -- eat stuff that really is food, instead of stuff that is food like substance. The supermarket is almost entirely food-like-substances, and, my friends, you should probably never ever eat them.

Fortunately, there is a world of deliciousness out there, and it can all be had in a way that not only doesn't harm your health, but in a way that benefits you hugely.

I think it's important to eat stuff that satisfies you, that keeps your blood sugar stable, and that gives you stuff your body really needs to run optimally.

But baby, it's gotta taste good.

I really like getting experimental in the kitchen. I love cooking, I love layering flavours, and I love coming up with really super yummy food. I have very strong opinions about what constitutes food, and there are a lot of things I won't touch in the kitchen. Bottom line? Pretty much everything I make is ridiculously good for you even if it tastes decadent. Although there are occasional big fat cheats ... but even those stick to real food, my friends.

For food that is usual gluten free, usually free of cane sugar, usually super low on the glycemic index, full of protein, fiber, flavour, and excellent energy, join me and Alice down the rabbit hole.

Every recipe on this blog is my own original effort and idea, so please pass 'em on, giving credit where credit is due.

Many thanks, and come back often. I'm really glad you are here!


Friday, 7 October 2011

Sauteed Savoury Vegetables -- A change of Pace

In my house one thing is absolutely true: sauteed broccoli is a safe choice. For this reason, we eat sauteed broccoli nearly every night. Broccoli will pretty much always be eaten with gusto, be enjoyed by everyone, be accepted universally, and won't necessitate coaxing, bribery, threats, or hostage situations.

That being said, my little-rock-hard-fossilized-carbonized-but-vegetable-loving heart yearns for ... more. But not more Broccoli. Broccoli ... just doesn't always cut it. Yes folks, I want to branch out.

This week I got some cauliflower at the farmer's market. But the idea of a simple saute of veg in coconut oil with a sprinkle of sea salt just didn't ... move me. Fortunately the farmer's market yielded some other finds: onions, broccoli, and carrots to go with that cauliflower.

The resulting saute with some spices is vegetable dominant flavour wise, but lightly savoury, for something more than just the usual simple and green side dish. I haven't really included quantities, because the spicing should all be to taste, and the vegetables will vary in size. I swear the carrot was the size of my son's arm, and the cauliflower was the size of two normal caulis (so I used half) ... but the ratio doesn't really matter. It will be delicious any way.


extra virgin coconut oil

1 cooking onion, chopped

1 carrot, sliced 

1 cauliflower, into florets

1 broccoli, into florets

ground cumin
ground turmeric
chili powder
sea salt
black pepper


1. in a large saute pan, saute the onion, carrot, and cauliflower in coconut oil (use enough!)  over low heat with some sea salt, cumin, turmeric, chili powder, and black pepper to taste. I prefer cooking over a low enough heat that I need to keep the lid closed to help steam the veges
2. when the veges have achieved that 'cooked' look, add the broccoli, toss well, and cover to cook for a few minutes.


No comments: